We’ve been off the ‘Classic Dishes’ beat for some time, looking at Slow Cooker meals everybody loves. Now, it’s time to look at some more classics. Today, one of the easiest, yet most elegant dishes you can serve for lunch or supper, and you can get it ready for the oven in under ten minutes!
Lorraine and Alsace are little European principalities in the mountains between France and Germany. Alsace has the Alsatian dog breed named after it and Lorraine has the classic, original Quiche.
What you need…
1 recipe of my Perfect Pastry, Bottom Crust only
1 cup / 250 ml grated Gruyère Cheese
1/2 cup / 125 ml heavy cream
1/2 cup / 125 ml Whole of 2% Milk
4 large Eggs
1/2 tsp. / 2.5 ml Cayenne
1/2 tsp. / 2.5 ml Nutmeg
1/2 tsp. / 2.5 ml White Pepper, to taste
3 slices Bacon, finely chopped
1/4 cup / 65 ml chopped Chives or Parsley, to garnish
Note: You can also use Cheddar or other melting Cheeses of your choice, but to be genuine Lorraine, your quiche must have Gruyère!
What you do…
Pre-heat the oven to 425 F.
Make up the Pastry and roll out a nice Bottom Crust. Allow to rest i the fridge for at least 15 mkinutes before rolling out. Any leftovers can be wrapped tightly in plastic and refrigerated for a few days. Plan to use it within 24 hours, though.
Tip: I usually use any leftover pastry from any baking endeavour to make tarts or turnovers and use it up right away. You can bake your little pastries in the same oven at the same time as the Quiche. They’ll just be done a little sooner…
Get the Bacon bits crisping in a small frying pan. They’ll be ready by the time the other ingredients are mixed.
Beat the Eggs well in a large mixing bowl and add the Cream and Milk. Whisk briskly until well combined.
Add the other ingredients, including the Bacon Bits, and stir to incorporate.
Roll out the Pastry and place in your favourite Pie Plate.
Pour the Filling into the Raw Crust and place immediately into the pre-heated oven.
Bake for 15 minutes at 425 F and then turn down the heat to 350-375 F for remainder of cooking time (total 45 to 60 min. depending on the depth of the pie plate). Use the toothpick test to confirm doneness.
Allow to rest for a few minutes before slicing.
Serve and enjoy!
~ Maggie J.